These rosemary and raisin buns work well with both savoury or sweet fillings and spreads. They also taste delicious on their own. What makes them extra special is the apple and cinnamon glaze from Saints and Sinners Preserves. If you are unable to get this flavour of jam, you can always use apricot jam or apple spread, and mix a bit of cinnamon into it.

I found that this dough takes quite a long time to prove, but it was a cold day, so that would obviously have affected it. Best to check back every hour or so, and continue once it has doubled in size.